Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

  • 1
  • 2
  • 3
  • 4
  • 5
(54 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

A summery tomato-based stew, packed with veg and perfect to make ahead

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
327
protein
11g
carbs
40g
fat
15g
saturates
2g
fibre
9g
sugar
13g
salt
0.51g

Ingredients

  • 3 courgettes, thickly sliced
  • 1 aubergine, cut into thick fingers
  • 3 garlic cloves, chopped
  • 2 red peppers, deseeded and chopped into chunks
  • 2 large baking potatoes, peeled and cut into bite-size chunks
  • 1 onion, chopped
  • 1 tbsp coriander seeds
  • 4 tbsp olive oil
  • 400g/14oz can chopped tomatoes
  • 400g/14oz can chickpeas, rinsed and drained
  • small bunch coriander, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
  2. Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

Recipe from Good Food magazine, June 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
auberginesarethebest's picture

I like to mix Harissa in too! Great dinner and fun to tweak the recipe around. Sometimes I add a bit of extra water and dump some couscous into the dish for the last 10 minutes of cooking.

niemalsnie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this as part of christmas dinner, because a few people in my family are vegan. It turned out really well and everyone was happy, even the carnivores.

catie74's picture

Serves 6 as a side with roasted chicken thighs. Loved by kids and grown ups

emmas29's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely! I added a tsp of harissa paste to the tomatoes and cooked them in the oven with the chickpeas and vegetables for about 20 minutes at the end. Perfect with sausages!

clamlett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it with carrots, sweet potato, courgette, a leek, and a jar of pasta sauce with the chickpeas. Also had couscous on the side. It was delicious.

VegiFamily's picture

I made this as a main for my family of five (2adults,2 kids & baby). It was simple to make, I roasted the veg ahead of time and it made for a quick meal in the evening after clubs.

The fresh coriander really makes this dish, it was well received and we had it with Garlic flatbread which went perfectly.

When I make it again I will add cumin seeds as well as coriander at the beginning, I will also pop the potatoes on a separate baking tray and add them at the very end before serving to keep them crisp.
Overall a delicious and simple family meal.

shutchison's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Added 1 sweet potato and used 200g of chickpeas and it was amazing! Extremely tasty and filling with plenty leftovers. Served mine with some roast chicken but vegetables were so delicious I would have been happy to have on its own or with a few shavings of Parmesan on top, real comfort food

CillaNeo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this recipe, So easy to cook

I realised that I didn't have any coriander seeds so used cumin seeds instead, seemed like a perfect substitute, my 2 year old wouldn't leave it alone :)

bushy2811's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Liked this recipe last time. Will be making again tomorrow eat with ciabatta...my must have meat boyfriend will have it as a tasty side dish.

familychef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a big hit with veggie friends and meat eaters, I have left out chick peas and substituted these with a variety of other ingredients, in fact it is open to all manner of 'mix and match' ingredients, - very good.

carcasscruncher's picture

Bang in a few sausages after 15 mins. Makes all the difference.

marvin1996's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was disgusting. A mushy mess. Added some stock, blended and made a soup so as not to waste the veg.

familychef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

DELICIOUS!!!

familychef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We had vegetarian friends round so I made this, they loved it, as did the non vegetarian friends, this will become an 'old favourite, it lends itself to variations too. Lovely!
I have now made this many many times I use green giant tin corn instead of chick peas, looks colourful too and I use 4/6 cloves of garlic. It is actually very versatile and open to adaption. Truely scrumptious!

neatandtidy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last night and was tasty but i think that was due to taking advice from previous comments and seasoned well. I also used some sweet potato and baby charlotte potatoes seasoned with salt, pepper, ground coriander, nutmeg and a squeeze of honey to give a little sweetness. I think this would be really nice with some good quality sausages too :-).

mounses2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made the Roast Chicken version (so I could make the GF Roast Chicken Soup with the leftovers) I used mushrooms instead of aubergine and left out the coriander seeds. When the chicken had cooked I left it to rest, turned up the oven and put the veg back in the oven with the tomatoes and chickpeas. It was really lovely, but even more so the next day once all the flavours had developed.

emmyatlas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

LOVE this! It's now one of my favourites! I've never used garlic or coriander seeds in it, just fresh coriander, which really makes the dish! It's also great with roasted butternut squash, or sweet potato.

kerrynbarr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i made this for tea last night. the other half wasnt keen on the coriander seads. i also roasted a few tomatoes that needed using up and added two chicken legs, also left out the salt as was also feeding my 11 month old. will add some tabasco next time after taking the little ones portion out to give it a little kick

cshields's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A good alternative to a plain vegetable side that will be useful but didnt find it as exciting as it looks.

annegreaves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe, used sweet potatoes and it made a very tasty and substantial meal.

Pages

Questions

Tips